I don’t know about you, but this cold, wet weather makes my tummy cry out for something that’ll warm me from within.
Ever since our trip to Asia earlier this year, my food cravings have turned Eastward. This is especially true when the weather takes a turn for the worse- and lately I’ve found my stomach sweetly gurgling at the thought of stir fry, donburi bowls, ramen, and various Dim Sum delights.
Last night was my first night alone in the apartment with an evening to kill, energy to spare, and a fully-stocked and unpacked kitchen– three factors that will no doubt result in many, many food adventures as the winter months pass.
While Michael and I can do some seriously good cooking together (and have some serious fun while we’re at it), it’s nice sometimes to have the kitchen to myself. So I let my stomach be my guide and got down to it.
The results were super tasty, and I’m looking forward to some leftovers for lunch later today.
Spicy Vegetable, Shrimp & Scallion Stir Fry
Adapted from a recipe on ecurry.com
- 15 large shrimp, shelled, tail on and de-veined
- 6-8 stalks of scallions
- 1.5 teaspoon ginger, very finely sliced
- 1 medium onion, cut into wedges
- 2.5 tablespoons pure sesame oil (use any cooking oil if sesame oil is not available)
- 1.5 tablespoon red pepper flakes
- One cup of chopped broccoli
- One large carrot, peeled and thinly sliced at the diagonal
- Two celery stalks, thinly sliced
- Fried Garlic (recipe follows)
For the sauce:
- 1 teaspoon sugar
- Freshly ground pepper
- 1.5 teaspoons rice vinegar
- 2.5 tablespoons soy or tamari sauce (tamari is a wheat-free version of soy sauce)
- 1 tablespoon Sriracha hot sauce (aka, “cock sauce”)
For the Fried Garlic:
- 8 cloves garlic, thinly sliced
- 1 tablespoon oil (vegetable or peanut works best, as they can withstand a higher temperature)
To make the fried garlic:
Heat the oil in a small skillet until it glistens. Add the garlic and cook until the slices begin to get golden. Remove with a slotted spoon to a plate lined with paper towels.
Divide the white and green parts of the scallion. Chop the white parts and set aside. Slice the green parts diagonally into 3 inch pieces and set aside.
Cut onion into quarters (or slightly more, if you’ve got a big onion) & separate the layers.
Wash & chop the broccoli into bite-sized pieces. Peel and slice the carrot and celery.
Meanwhile, combine all sauce ingredients in a non reactive bowl (i.e., ceramic or glass).
Add sesame oil to the wok. Add the red pepper flakes and let the oil heat up with the pepper. When the oil is hot and you can feel the heat of the pepper, add the sliced ginger, white parts of the scallion and the onion wedges. Cook briefly for about 2 minutes at high heat while tossing – till the onion just wilts. Add the broccoli, carrots & celery and saute for just two minutes more, until the vegetables brighten.
Add the shrimp, toss and cook at high till the shrimp turns pink – for about 2-3 minutes. Add the sauce in the bowl and the salt and cook at medium heat till the sauce coats the shrimp. There should be just enough sauce to coat the shrimp & a couple of tablespoons more. Switch off the heat and add the scallions and the fried garlic. Stir them in and let it sit for about 10 minutes for the flavors to deepen.
Serve with rice (I used brown rice cooked with a splash of sesame oil, made perfectly by our hard-working little rice robot).